Cauliflower Pizza

Description:

I had been mildly interested in cauliflower pizza crust for a while, and had even watched a couple of videos on making it, but in the end it was simply too much work and not worth it to me. Then one day the lightbulb came on! Duh. . . . . Thrive FD Cauliflower could make it a heckuva lot easier! I made my first cauliflower that very day, and have been making it ever since. I'm all about adding more vegetables to my day, and cauliflower pizza has become my new best friend. Nutritious and Delicious - the perfect answer for someone wanting a non gluten option, following a keto diet, wanting to reduce carbs, wanting more veggies and less bread, or just someone wanting to eat healthier by adding more vegetables to their diet. Or someone who simply loves good food!

Serves: 4

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Servings:

Units:

US
Metric

Total Time:
Prep Time:
Cook Time:

35 min
15 min
20 min

* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Directions:

Easy Peasy - read through all instructions before you start and then go for it.

Crumble cauliflower to the consistency of coarse oatmeal. Don't pulverize it to a 'flour'. I use a potato masher or a mortar and pestle, something that can break up without powdering.

meaure the 3 cups AFTER its crumbled

Add the parmesan cheese and toss.

Toss with a fork to combine. and then sprinkle the water on 1/4 cup at a time. Toss well to distribute moisture evenly. Much easier to add than take away, so don't be too heavy handed with the water.

Once you've added half to three quarters of the water, tossing well, let it rest for a couple of minutes. You're trying to 'refresh', not drown the cauliflower. Add a little more if needed later.

Test the moisture level of the mixture by touching and squeezing. Is it slightly moist? Does it hold together in a ball when you squeeze it? That's what you want.

Beat up your eggs and add. Stir into the cauliflower mixture and turn out onto a baking sheet lined with a piece of parchment paper.

Gently pat into a circle with your fingers. You're wanting a nice even circle about 1/4" thick. Not too thin or it will get too crispy. Not much bigger than about 8" or 9" across. Make sure your edges are blunted, not too thin as they'll cook faster and may burn.

Bake at 400 degree F for 10-15 minutes. Watch closely after 10 minutes. You're looking for a nice golden brown crust. Remove from heat and allow to cool on a cooling rack (they'll sweat on the cookie sheet), while you prepare toppings.

You'll be able to lift the cooked pizza crust and eat out of hand like a regular pizza.

Top with your favourite toppings. and pop back into the oven for another 5 or so minutes. You're just looking to melt the cheese. Probably not less than 5 minutes, not more than 10 minutes.

Allow to cool on rack for a couple of minutes and slice into quarters. Serve. Enjoy.

Prepare to be amazed.

Variations

sometimes I add a little of the following to the cauliflower mixture simply because I can. In any combination. FD chopped onions, crushed FD red peppers, FD chili peppers, FD crumbled kale or spinach etc

adding other ingredients will affect the amount of water you'll add, but still be sparing with it. A little at a time.

Don't be tempted to add salt to the cauliflower mixture as parmesan cheese is plenty salty enough.

Percent Daily Values are based on a 2,000 calorie diet. Nutrient information is not available for all ingredients and may not be accurate. Amount is based on available data from the USDA nutritional information database.